The Best Stuffed Mushrooms |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
3 slices bacon
1/2 (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
3 drops Worcestershire sauce
2 dashes ground black pepper
1 pound mushrooms, stems removed
2 tablespoons grated Parmesan cheese
1.Preheat an oven to 350 degrees F (175 degrees C).
2.Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
3.Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes. |
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